These can either be wrapped in pita with tzatziki, tomatoes, lemon and parsley, as in the kebabs, or served as they are with some grilled bread. Here then, extra oregano and salt should be scattered on and lemon wedges served on the side. Use a part of the pork toward the shoulder, where ites more tender. Pork fillets also work very well; just make sure you don't dry out the meat during grilling, as they have little fat.
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Preheat a grill to high and put the rack about 4 inches from the coals. Grill the souvlaki until nice and grilled looking here and there and still moist, not dry inside. Grill the bread lightly on both sides and spike it on the end of the skewers. Serve on a plate, or on squares of parchment paper, scattering over some extra salt and oregano. Serve hot, with lemon juice squeezed over.